ShareAtmosphere and blooming time affect colour and lipid stability of frozen beef from steers supplemented with vitamin E.
Author(s) : LANARI M. C., SCHAEFER D. M., CASSENS R. G., SCHELLER K. K.
Type of article: Article
Summary
The efficiency of vitamin E to stabilize colour and lipids in frozen meat depends strongly on the blooming conditions of meat. Parameters making the enhancement of the colour of frozen meat possible, during storage in light or shade, are investigated.
Details
- Original title: Atmosphere and blooming time affect colour and lipid stability of frozen beef from steers supplemented with vitamin E.
- Record ID : 1996-1672
- Languages: English
- Source: Meat Sci. - vol. 40 - n. 1
- Publication date: 1995
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